Add the brown chicken stock and bring to the boil. Transfer to a saucepan and simmer for 90 minutes

2l brown chicken stock

7

Pass the sauce through a fine sieve and reduce by half. Set in the fridge until solid and remove any fat that surfaces. Store in the fridge until ready to reheat and serve

8

To make the date purée, cover the remaining dates with water in a pan. Simmer over a very low heat for 45 minutes until dates are soft and the water has almost evaporated. Blend to a paste and reserve for later

260g of Medjool dates, pitted

9

To make the celeriac purée, combine the milk and double cream in a saucepan and add the celeriac. Cover with parchment paper

Add the breast fat-side down to a cold pan and gradually increase the heat, slowly rendering the fat 15–20 minutes until the skin is golden and crispy

13

To prepare the dates and bacon, wrap 10 of the dates in slices of streaky bacon. Place under warm grill to cook for 6 minutes, or until the bacon is crispy. Meanwhile, reheat the goose sauce in a saucepan

14

To serve, cut the goose breasts into 5 slices and add a slice to each plate on top of a spoonful of date purée. Add 1 spoonful of celeriac purée, and 2 of the bacon-wrapped dates to the side. Add a spoonful of the pickled cranberries over the top to finish

Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce